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  1. Evaluation of Biochemical Composition and Enzyme Activities in Browned Arils of Pomegranate Fruits
  2. Engineering Properties of Pomegranate Fruits and Arils
  3. Pomegranate (Punica granatum L.) seed: A comparative study on biochemical composition and oil physicochemical characteristics
  4. Pomegranate (Punica granatum L.) seed: A comparative study on biochemical composition and oil physicochemical characteristics
  5. Effect of Starch and Honey Coating on the Shelf Life of Pomegranate Arils in Refrigerated Condition
  6. INFLUENCE OF MICROELEMENTS ON BIOCHEMICAL COMPOSITION OF FRUITS OF AMELANCHIER VULGARIS
  7. Effect of Aloe Vera Gel and Active Modified Atmosphere Packaging (AMAP) on the Quality of Pomegranate Arils Ready-To-Eat
  8. Changes in Germination, Antioxidant Enzyme Activities and Biochemical Contents of Safflower (Carthamus tinctorius L.) Under Different Salinity Levels
  9. ANALYSIS OF INDICATORS OF ENZYME HYDROLYSATES OF FEATHER-DOWN RAW MATERIALS OBTAINED WITH THE USE OF MULTI-ENZYME COMPOSITION
  10. EFFECTIVE USE OFFRESHLY HARVESTED, FREEZ DRIED AND PROCESSED USE OF POMEGRANATE (Punica granatum L.) FRUITS IN PAKISTAN